Design and Evaluation Sensor Starch-capped ZnSNPs Synthesis for Determination trace Tartrazine Color in Real Samples with Kinetic Spectrophotometric Method

Abstract

Tartrazine is a synthetic organic food dye that can be found in common food products such as bakery products, dairy products, candies, and beverages. That the must be controlled in food produced, and content of the TZ color, potential harmful to human beings. Although the liquid chromatographic, and other methods for the TZ color has advantages such as excellent accuracy and reproducibility, it has limitations such as long-time measure, high equipment cost. In this study, for the determination TZ color in solution we used a prepared from starch-capped ZnSNPs sensor and kinetic spectrophotometric method. The calibration curve was linear in the range (0.01 to 10.0 mg L−1), and the standard deviation of (1.0 %), and detection limit of the method (0.01 mg L−1 in time 25 min, 399 nm), were obtained for sensor level response starch-capped ZnSNPs with (95%), confidence evaluated. The chemical starch-capped ZnSNPs sensor made it possible as an excellent sensor with reproducibility.